Fresh Tomato Sauce Recipe: No Cook

July 1, 2023   17 Comments

This is the fresh tomato sauce recipe for now! Those tomatoes are literally rolling into stores and farmers markets and this is the time of year that they taste the best.

Fresh Tomato Sauce Recipe

This year, I taught how to grill tomatoes and I made a delicious cold tomato soup but there is nothing like fresh tomato sauce.

It is so easy to make this – if you haven’t done it - you will wonder where it has been hiding all these years. The key, of course, is the freshest tomatoes you can find. Those Styrofoam tomatoes will not work in this recipe.

Just an aside about the pasta. I use only whole grain pasta (just like my bread). You can’t miss it in the pasta aisle and it comes in all the different shapes.

In one serving of angel hair (2 ounces), there is 7 grams of fiber and 8 grams of protein in this pasta – which is made with one ingredient – whole grain durum wheat flour.

Does it taste okay? YES! It is all about what you put on it. I like the nuttier flavor but it isn’t that different than the regular white flour pasta.

Back to the sauce!! All you do is roughly chop the tomatoes – no seeding or peeling is necessary.

Then you mix it with some fresh basil, garlic, olive oil, and a little salt and pepper and let it sit while you do other important things.

That’s it!! To heat it up, you serve it on top of the hot pasta and you can add some grated Parmesan cheese if you are feeling fancy.

The time it rests allows the tomatoes to ooze out their juices and the pasta soaks it up when you toss it. This sauce is so good!!!

Don’t feel like you need to eat this on pasta. You can put it on grilled bread or pour it over spaghetti squash or zoodles.

Do you make fresh tomato sauce? What do you use in your recipe?

Fresh Tomato Sauce Recipe

4.8 from 10 reviews

Makes 3 ½ cups (4 servings)

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1 ½ pounds fresh tomatoes, coarsely chopped
1/3 cup fresh basil, minced
1 tablespoon extra-virgin olive oil
2 garlic cloves, peeled and chopped
salt and pepper to taste


Mix tomatoes, basil, olive oil, and garlic in a medium bowl. Leave (covered) at room temperature for 30-60 minutes. Serve over pasta, bread, or squash.

Nutrition Facts

One serving without pasta is 64 calories, 3.9 g fat, 0.6 g saturated fat, 7.2 g carbohydrates, 4.5 g sugar, 1.7 g protein, 2.1 g fiber, 50 mg sodium, 1 Freestyle Smart Pt

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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How to Grill Tomatoes

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Cold Tomato Soup

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Can this be frozen if you make a big batch?

Cooked tomatoes are actually more nutritious than raw. This looks good but I will heat it up. This works well with canned tomatoes too. Fresh basil is a must though.

I've made this before and eaten with freshly baked spaghetti squash - it was delish! The heat of the squash brought out the flavor of the tomato, basil, etc. YUM!

I made this last night. Instead of pasta I used zoodles. I also added a serving of cooked chicken. This will be a go to recipe

Hi Lisa. Been a fan for long time. My mother in law was Italian and I make my own gravy. However:

When I am eating alone I will buy no sugar/ salt gravy for myself. Eating with the family - for myself I use zucchini noodles I make fast for me, and will use my homemade gravy. They get varied macaroni.

I will try your gravy for myself - thanks. Lois

Wow, looks yummy. I just got a batch of small yellow grape tomatoes from the farmers market that I will slice in half and use in this recipe. Thanks!

I have made this sauce many times. I add cubes of smoked mozzarella. And if you aren't a fan of raw garlic, try slicing it instead of chopping, then remove the garlic slices just before tossing with the hot pasta.

@Beth - I think that this sauce cannot be frozen and be the same. When you defrost it - the tomatoes would lose their texture. Thanks for your question!!


This looks delicious, love that it's fresh! Is there any way to get the serving size to go with the points value?


@Gina, it says 4 servings, and the recipe makes 3.5 cups, which would be 28 oz (8 oz to a cup). So I'm thinking divide 28 oz by 4, which would be 7 ounces. Of course, that's just the sauce. Then you would have to add in the points for the pasta. I hope that helps, but I was only good at geometry, not basic math! :)


Easiest way to make pasta sauce that I know of! It’s a finer chop of the tomatoes for me, I don’t like chunky sauce! I love that the hot pasta warms the sauce and marinates its self! Delicious!

if I use Fresh tomatoes, approximately how many would I use for your recipe? thanks. I just don't know how many is in a pound and a half? thanks!

I left out the oil and added a little heated cashew cream and lots of fresh basil. Served over raw zucchini noodles. Delicious.


What is your opinion of the Barilla protein pasta? Is it as healthy as the whole wheat? I love using fresh tomatoes in recipes in the summer. Thanks for this one.


YUM is right!!!


I was astounded by the amount of sodium in canned tomato sauce, almost 1000 mg in a small can! This was so fresh and tasty, and definitely a keeper!


We are blessed with an abundance of tomatoes. I gave this recipe a try and the family loved it. Fresh and light. Thank you !


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